Cilantro Chutney Chicken (Edit recipe)

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Let me tell you that you're going to want to make this Cilantro Chutney Chicken ASAP. The chutney is creamy, bright, and bursting with flavor. Not feeling chicken? Just make the chutney and use it for veggies, tofu, or other proteins!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 4

Ingredients

2 lb Chicken Breast, or boneless skinless thighs
13 oz Coconut Milk, (1 can)
1 cup Cilantro
1/3 cup Green Onion (Scallion), (both whites and greens)
2 Tbsp Lime Juice, divided
4 cloves Garlic
1 Tbsp Ginger Root, fresh (or 1 1-inch knob ginger)
1 tsp Sea Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinade

Combine all ingredients (except chicken and 1 TB lime juice) in a blender and blend until smooth.
Place chicken into large zip-top bag or glass container and cover with marinade, stirring to coat.
Marinate for at least 1 hour, up to overnight.

Cooking

When ready to cook the chicken, preheat oven to 375°F.
Place chicken onto a baking sheet lined with parchment paper or foil (greased, if using foil), and spoon a tablespoon of marinade on top of each chicken breast or thigh.
Bake until thickest part of chicken reaches an internal temperature of 165°F. For boneless chicken breasts, this will be 25-30 minutes. For boneless chicken thighs, this will be closer to 35-40 minutes.
While chicken is baking, pour remaining marinade into a medium-sized pot and bring to a boil. Turn the heat down and allow it to simmer until it thickens and easily coats the back of a spoon, about 15 minutes. (Keep an eye on it because when it thickens, the mixture will start to sputter and make a mess–that’s another sign that it’s done!)
When sauce is done, stir in the remaining 1 TB lime juice.
When chicken is done baking, allow it to rest for 5 minutes.
Top chicken with sauce and serve. Sprinkle on some more fresh cilantro and/or green onions if desired!

Notes

Feel free to cook the chicken however you’d like. I grilled mine and it was divine. Not sensitive to nightshades? Throw in some crushed red pepper or cayenne for a kick! If using bone-in chicken, just be sure to cook it until it reaches 165°F. Leftovers will keep in the refrigerator for up to 5 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	539
Fat:	36 g
Carbohydrates:	1 g
Protein:	46 g
Cholesterol:	140 g
Sodium:	716 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.

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